I made this last night and my family used words like “delicious” and “restaurant quality” after they tasted this dressing! Everyone liked it so much that it was used as a veggie dip, as a salad dressing and put over steak. I was sooo pleased since I’d never, ever, made blue cheese dressing before. I’m definitely going to save this recipe and will make it again.
Made this today and the technique of grating in frozen blue cheese is brilliant! The flavor is distributed well throughout..... however I did add a few bigger crumbles for that “Yay! I found one” blue cheese dressing experience. Another winner, Chef John..... 💋
This is the best blue cheese salad dressing recipe out there. I use a 6 oz wedge and it's perfect. Because of the grating technique the blue cheese flavor is uniform but coarse. This is now my go-to and I've printed it for my recipe book.
Blue Cheese is by far my favorite dressing next Cesar. I can't wait to get to the market to get some buttermilk, all the have is sour cream, mayo, & whipping cream. Buttermilk actually makes the dressing.
Two thumbs up and a giant YUM! I made this exactly as Chef John has in the recipe. Definitely better the next day. Blue cheese lovers said it is the best they've ever tasted. My sister never eats blue cheese but she tasted it and decided to have it and proceeded to devour the entire thing. Thanks so much, this is a keeper!
I made my first batch this morning and it is delicious. This will be the blue cheese salad dressing we go to first in the future. Thanks for the technique of incrementally incorporating frozen chips of blue cheese . Very clever!
Chef John, you are simply the best. No one hosts a cooking show like you do. I missed the freakishly small wooden spoon, but the freeze the blue cheese trick is fantastic. u da best.
I have made this recipe a few times, along with his sloppy joe recipe as well as other things. This guy is seriously THE BEST. This is absolutely delicious. I will never buy bottled dressing again. Thank you Chef John.
I can't remember if I said this before John but Worcestershire is easy to pronounce; it's WOOSTER....... Simples! LOL Thanks for the wonderful Recipés.
I really enjoyed your humor, and clear presentation! The last time I made blue cheese dressing it just didn't taste right. Part of it is the cheese choice I made... And then I over thought it. This time I just did like you did and poured a bunch of stuff together... it looked right, and then tasted fantastic. W sauce is the secret ingredient! I definitely like the consistent shavings. I've used a food processor before as well.. and I like that texture as well, but it still didn't taste as good as this time. Thank you!!!!!
You've really inspired me here. I've been grating frozen blue cheese on other things. Using a microplane, so the output is so small it just melts into warm food, I've used it on both buffalo wings and pizza. It's going on a ribeye tonight!
I've been craving salad and I plan to make your Green Goddess dressing once my fresh herb garden grows. In the meantime I've got some blue cheese so I am going to make this recipe right now! Thanks for the tip about freezing the cheese.
That was excellent, Chef. My favorite dressing! I've been chasing a memory of the day blue cheese dressing enabled me to eat salad (teen years). It was a restaurant called The Sportsman in downtown Ventura, CA. I believe your recipe will help me finally catch that wonderful experience once again. Thanks for sharing!
I'm 67 use to work in top notch steak house in the 70's, we made everything fresh. I miss the Roquefort dressing the cooks made every 3-4 day. 30 gallons yes it was often my job as busboy to maintain the salad bar. This is back when a salad bar was kind of a new thing. Anyway I remembered the giant wheels of Roquefort now we mixed it with blue cheese wheels. Your making 30 gallons of dressing you need wheels of cheese. I have been looking for home version of it. The first thing I liked was mayo, sour cream and buttermilk, I knew I was in the right place. That's exactly what we did, I remember the W sauce, so anyway ya I think I can what is here and recreate our dressing. You serve 30 gallons of dressing every 3 - 4 days you are a busy restaurant on Friday night it was not unusual to do 2 1/2 seatings (300) dinners. Thank , thank you so much I think with a little experimenting I can get the ration of Roquefort to blue cheese correct.
Made this with both gorgonzola and roquefort. The gorgonzola froze better than the roquefort did. But both versions were awesome. Roquefort for buffalo wings and gorgonzola for salads for me.
I’m a keto chef. I have adapted several of your recipies!!! I replaced buttermilk with cream and buttermilk powder. Avocado oil Mayo. But I multiplied the black pepper x4.
Loved yr video. Quick question though. We get some great readymade soft cheese spreads off the shelf. It's not creamy enough for a dressing, but worthy of an attempt. What do you suggest I should add to the spread to make it creamier and smoother to be used as a dressing? I was thinking perhaps Olive Oil, or Milk/Curd, Water even?!
So! I had a great behemoth tub of Gorganzola from Costo, right? It's pre-cubed, only good for a grater if you also wanna grate your knuckles. So I FROZE some of THAT, and then attacked the cubes with a pastry cutter. Worked great! lol!
Genius! I wish I was 10 years younger to make and enjoy these recipes. Make that 20 years. You know what they say...soooo many recipes and soooo little time.
Didn't deviate from the recipe except added more coarse pepper. Took chef's advice and added the buttermilk after the mayo and SC, started with 1/4 cup, then another 1/4 and the 3rd 1/4 little by little to get the consistency I wanted. Brilliant recipe.
This is similar to the recipe I used when I worked at a Wing joint in the 90's. But I Love your method for grating the Cheese. I'm going to try that next time I make Wings and BC dressing for the Family. Great Job Chef.
I rarely ate blue cheese dressing until I made it this way. It's easy and delicious. Now I have to have it on several different foods. Try it on steak. Thanks Chef John.
I'm doing Chef John's great recipes and I tried this one and I'm not a fan. The cream base is basically the same as the ranch, which I love. I think it's all the extras. It just has a really funky taste I didn't like. I'm going to try to do the cream part and add the blue cheese. I'm then going to add chef john's extra ingredients from weakest to strongest in taste till I hit the good point. I personally think it'll be great with just the base and the blue cheese. I'm gonna go with miss on this one with all the extras.
Would this work with yogurt instead of the mayo? We try to eat a little healthy around here, plus yogurt is a superfood. I know yogurt works in place of mayo in a lot of dishes, and I think the tang would compliment the bleu cheese
O.M.G., I love blue cheese dressing and this looks fabulous. Can't wait to make it. Thanks for giving us the secret method. Frozen and grated. But one thing, we're eating raw garlic. Kind of intense, don't you think? What would happen to the dressing if i nuked it for a bit first to take the rawness out?
One of my most favorite things, a Wedge of Iceberg Lettuce, with cherry tomato's and onions, I like a little green pepper on the plate along with Blue Cheese. I am thinking that since you used cream fresh, I guess homemade Mayo would work too! Of course I would serve this with a Cowboy Cut Rib Eye Steak. Grilled of course.
You are funny! I have watched your other videos too and have send it to friends. Thanks for posting cooking videos! I love to cook and get inspirations from videos.
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Check out the recipe: www.allrecipes.com/Recipe/232395/Chef-Johns-Creamy-Blue-Cheese-Dressing/
@@xXJokerAtWorkXx ...and woo-stir sauce.
blue cheese has mold in it
Food Wishes is this keto friendly?
What can we use instead of mayonnaise?
@@olisonic6577all cheese has mold in it. Flavor
I made this last night and my family used words like “delicious” and “restaurant quality” after they tasted this dressing! Everyone liked it so much that it was used as a veggie dip, as a salad dressing and put over steak. I was sooo pleased since I’d never, ever, made blue cheese dressing before. I’m definitely going to save this recipe and will make it again.
Made this today and the technique of grating in frozen blue cheese is brilliant! The flavor is distributed well throughout..... however I did add a few bigger crumbles for that “Yay! I found one” blue cheese dressing experience. Another winner, Chef John..... 💋
This is the best blue cheese salad dressing recipe out there. I use a 6 oz wedge and it's perfect. Because of the grating technique the blue cheese flavor is uniform but coarse. This is now my go-to and I've printed it for my recipe book.
I just made this and it's the best blue cheese dressing ever!!! I freaking love you!!!
I scrolled through about a dozen blue cheese dressing recipes, but as soon as I saw Food Wishes, I clicked
Blue Cheese is by far my favorite dressing next Cesar. I can't wait to get to the market to get some buttermilk, all the have is sour cream, mayo, & whipping cream. Buttermilk actually makes the dressing.
TH-camfoodwishes
Grating frozen blue cheese... WHAT A GRATE IDEA!!
blue cheese has mold in it
Two thumbs up and a giant YUM! I made this exactly as Chef John has in the recipe. Definitely better the next day. Blue cheese lovers said it is the best they've ever tasted. My sister never eats blue cheese but she tasted it and decided to have it and proceeded to devour the entire thing. Thanks so much, this is a keeper!
The freezing of the blue cheese was an amazing idea!!!
I do that with Monterey Jack, too.
blue cheese has mold in it
@@olisonic6577 Delicious mold though
This is fabulous. I keep coming back to this recipe but I do love adding tons of big chunks of blue cheese as well 😋👍
Chef John, your wit is in top form this video. Thanks for brightening up my sick leave.
Now, THIS is Making America Grate Again.
ThePatryn0
Of course it is.
You are using a grater.
Lol! MAGA!!!
Amen to that brother ! Keep America Grating again!
blue cheese has mold in it
@@olisonic6577 So does John
I made my first batch this morning and it is delicious. This will be the blue cheese salad dressing we go to first in the future. Thanks for the technique of incrementally incorporating frozen chips of blue cheese . Very clever!
Chef John, you are simply the best. No one hosts a cooking show like you do. I missed the freakishly small wooden spoon, but the freeze the blue cheese trick is fantastic. u da best.
I have made this recipe a few times, along with his sloppy joe recipe as well as other things. This guy is seriously THE BEST. This is absolutely delicious. I will never buy bottled dressing again. Thank you Chef John.
The most superior and entertaining recipe
Fantastic dressing recipe. I adore Blue Cheese. I made this then added a little English malt vinegar for an added tang.
I can't remember if I said this before John but Worcestershire is easy to pronounce; it's WOOSTER....... Simples! LOL Thanks for the wonderful Recipés.
I really enjoyed your humor, and clear presentation! The last time I made blue cheese dressing it just didn't taste right. Part of it is the cheese choice I made... And then I over thought it. This time I just did like you did and poured a bunch of stuff together... it looked right, and then tasted fantastic. W sauce is the secret ingredient! I definitely like the consistent shavings. I've used a food processor before as well.. and I like that texture as well, but it still didn't taste as good as this time. Thank you!!!!!
I always find myself saying "And as always... Enjoy!" along with Chef John at the end of his videos.
LOL..."It's just like eating a steak....except it's lettuce, and not nearly as satisfying!"
blue cheese has mold in it
You've really inspired me here. I've been grating frozen blue cheese on other things. Using a microplane, so the output is so small it just melts into warm food, I've used it on both buffalo wings and pizza. It's going on a ribeye tonight!
You always make things seem so simple. I love your videos!!! Awesome Chef!!!
I've been craving salad and I plan to make your Green Goddess dressing once my fresh herb garden grows. In the meantime I've got some blue cheese so I am going to make this recipe right now! Thanks for the tip about freezing the cheese.
Just made it and it surely didn't let me down ... thank you Chef
Made this with Gorgonzolla last night, and just gave it a taste this morning. Awesome recipe!
This looks awesome! 50 years of cooking and I never knew to freeze the blue cheese first. Just stuck it in the freezer to make tomorrow@ 😊 🧀 🍳
Made this dressing many times. Really good blue cheese dressing recipe
Uh yeah, made this. It's awesome. Did both the grated and the chunks of blue cheese.
Wow!
This is just what I want to make for my family.
Thank you for joyful talking.
Frozen blue cheese and then grating is genius. Thank you for such great tip.
That was excellent, Chef. My favorite dressing! I've been chasing a memory of the day blue cheese dressing enabled me to eat salad (teen years). It was a restaurant called The Sportsman in downtown Ventura, CA. I believe your recipe will help me finally catch that wonderful experience once again. Thanks for sharing!
Chef John, you're so wonderful , FUNNY, aptly talented, and you have a musical voice !
Have some in the fridge tonight for salads tomorrow. Can't wait. It was so good I ate half a bunch of celery while in the kitchen...
I made this the other day. OMG, it's amazing. I love this stuff! Thank you.
my mouth is salivating for this dressing-I am fairly certain it would be delicious on everything..
I like his recipes he is nice to listen to as well.
I'm 67 use to work in top notch steak house in the 70's, we made everything fresh. I miss the Roquefort dressing the cooks made every 3-4 day. 30 gallons yes it was often my job as busboy to maintain the salad bar. This is back when a salad bar was kind of a new thing. Anyway I remembered the giant wheels of Roquefort now we mixed it with blue cheese wheels. Your making 30 gallons of dressing you need wheels of cheese. I have been looking for home version of it. The first thing I liked was mayo, sour cream and buttermilk, I knew I was in the right place. That's exactly what we did, I remember the W sauce, so anyway ya I think I can what is here and recreate our dressing. You serve 30 gallons of dressing every 3 - 4 days you are a busy restaurant on Friday night it was not unusual to do 2 1/2 seatings (300) dinners. Thank , thank you so much I think with a little experimenting I can get the ration of Roquefort to blue cheese correct.
Made this with both gorgonzola and roquefort. The gorgonzola froze better than the roquefort did. But both versions were awesome. Roquefort for buffalo wings and gorgonzola for salads for me.
I’m a keto chef. I have adapted several of your recipies!!! I replaced buttermilk with cream and buttermilk powder. Avocado oil Mayo. But I multiplied the black pepper x4.
This has to be the best blue cheese dressing I've ever had. Thank you 👍
This is the best homemade recipe I have ever made. Thanks.
Loved yr video. Quick question though. We get some great readymade soft cheese spreads off the shelf. It's not creamy enough for a dressing, but worthy of an attempt. What do you suggest I should add to the spread to make it creamier and smoother to be used as a dressing? I was thinking perhaps Olive Oil, or Milk/Curd, Water even?!
My top favorite dressing.
Made this tonight and it was so so so good, I’ll see it in my dreams tonight 👍🏻
So! I had a great behemoth tub of Gorganzola from Costo, right? It's pre-cubed, only good for a grater if you also wanna grate your knuckles. So I FROZE some of THAT, and then attacked the cubes with a pastry cutter. Worked great! lol!
🌺Love this. Does anyone know how long this will keep in Fridge for?
Thank you!
Thank you, Chef John for your lovely attitude to cooking! You made my day!
Once again you have come to the rescue! Blue cheese dressing is my favorite and your recipe rocks! I enjoy following you in my kitchen adventures.
I'm a wedge salad convert!!! Love you Chef John!
dear john you have inspired me to grow up and b a chef thank you so much plz reply
Tried it..so good! Thanks....I’m like homer in my kitchen...drooling
Genius! I wish I was 10 years younger to make and enjoy these recipes. Make that 20 years. You know what they say...soooo many recipes and soooo little time.
The Best Teacher ever.
Thank you Chef John. I certainly appreciate all that you do!
Do you make your own mayonnaise for this recipe? When purchasing store bought mayonnaise, which brand is preferred for maximum flavor? Thank you
Yummm. Can’t wait to try it. And I looove wedge salads! (with bacon bits, too). 😊
Didn't deviate from the recipe except added more coarse pepper. Took chef's advice and added the buttermilk after the mayo and SC, started with 1/4 cup, then another 1/4 and the 3rd 1/4 little by little to get the consistency I wanted. Brilliant recipe.
Love the humor. Makes it grater
You make simple so elegant.
I made this recipe at home with buffalo wings and it was amazing!!!! :)
You had me at hello, but I keep fallin' for you Chef John.
your videos make me so happy.
Thank you Chef John this is truly for the grater good
Chef John you are amazing. ❤️❤️
You know why I love this video? It's grate!
This is similar to the recipe I used when I worked at a Wing joint in the 90's. But I Love your method for grating the Cheese. I'm going to try that next time I make Wings and BC dressing for the Family. Great Job Chef.
Geeeezzz.... so simple and so ingenious. That's what I call professional.
You should try at least 1! I've tried a few and they turned out amazing.
I actually like some of his recipes.
Chef John, you're a genius.
Brilliant,,, Chef John. My Fav. dressing!
Perfect for salad and the OG dip for Buffalo Wings! This looks like a winner.
I rarely ate blue cheese dressing until I made it this way. It's easy and delicious.
Now I have to have it on several different foods. Try it on steak.
Thanks Chef John.
Grate idea for the bleu cheese! No more fushing around for the chunks!
Add chunks of blue cheese to this. Perfecto!!
+food wishes where do you get your whisk wooden spoon etc. i like cooking and i want to get a set of cooking supplies. what brand do you recomend?
I'm doing Chef John's great recipes and I tried this one and I'm not a fan. The cream base is basically the same as the ranch, which I love. I think it's all the extras. It just has a really funky taste I didn't like. I'm going to try to do the cream part and add the blue cheese. I'm then going to add chef john's extra ingredients from weakest to strongest in taste till I hit the good point. I personally think it'll be great with just the base and the blue cheese. I'm gonna go with miss on this one with all the extras.
Love blue cheese. Must make this.
Oh Chef John you are the BEST!!!
Would this work with yogurt instead of the mayo? We try to eat a little healthy around here, plus yogurt is a superfood. I know yogurt works in place of mayo in a lot of dishes, and I think the tang would compliment the bleu cheese
Wow, Just the other day i was curious on how to make blue cheese. Chef John, you're a prophet lol
Who the heck disliked this delicious recipe?
Nice technique!
O.M.G., I love blue cheese dressing and this looks fabulous. Can't wait to make it. Thanks for giving us the secret method. Frozen and grated. But one thing, we're eating raw garlic. Kind of intense, don't you think? What would happen to the dressing if i nuked it for a bit first to take the rawness out?
best blue recipe I'v see, thanks.
Just LOVE your videos.
That looks like heaven. Wow.
You are the TH-cam cooking master! Awesomeness.
Chef john! Do you think blue stilton might be better or stay closer to the blue cheese?
Love blue cheese dressing.
Beautiful..will definitely try this.
mmm i love healthy recipes
One of my most favorite things, a Wedge of Iceberg Lettuce, with cherry tomato's and onions, I like a little green pepper on the plate along with Blue Cheese. I am thinking that since you used cream fresh, I guess homemade Mayo would work too! Of course I would serve this with a Cowboy Cut Rib Eye Steak. Grilled of course.
You are funny! I have watched your other videos too and have send
it to friends.
Thanks for posting cooking videos! I love to cook and get inspirations from videos.
as always...just lovely!
So yummy!!! Thank you for sharing this video!
oh man...perfect timing...I just scored some great Stilton Blue Cheese and wanted to make this dressing for Hot Wings...Yippee!
Yum I love wedge salads! I'm definitely going to try out this dressing with one :D
Bless you @Foodwishes! OMG I love Bleu Cheese!